📝 About This Recipe
This vibrant sandwich marries the legendary Cha Ca La Vong of Hanoi with the iconic Vietnamese Banh Mi. Succulent white fish is marinated in earthy turmeric and pungent galangal, then seared until golden and nestled into a crispy baguette with heaps of fresh dill and scallions. It’s a sophisticated, pescatarian-friendly explosion of textures and flavors that balances herbal brightness with a zesty, creamy finish.
🥗 Ingredients
The Turmeric Fish
- 1.5 lbs White fish fillets (Cod, Halibut, or Tilapia) (cut into 2-inch chunks)
- 1 tablespoon Ground turmeric
- 1 tablespoon Fresh galangal or ginger (finely grated)
- 2 tablespoons Greek yogurt or sour cream (helps tenderize and bind the marinade)
- 1 tablespoon Vegetarian fish sauce or soy sauce
- 3 cloves Garlic (minced)
The Quick Pickles (Do Chua)
- 1 cup Carrots (julienned)
- 1 cup Daikon radish (julienned)
- 1/2 cup Rice vinegar
- 1/4 cup Sugar
Assembly and Aromatics
- 4 pieces Vietnamese baguettes or soft French rolls
- 1 large bunch Fresh dill (roughly chopped)
- 4 stalks Scallions (cut into 2-inch lengths)
- 1/2 cup Mayonnaise
- 1 tablespoon Sriracha (adjust to heat preference)
- 1 piece Cucumber (thinly sliced lengthwise)
- 1/2 cup Fresh cilantro (leaves and tender stems)
👨🍳 Instructions
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1
In a large bowl, whisk together the turmeric, grated galangal, yogurt, vegetarian fish sauce, and minced garlic. Add the fish chunks and toss gently to coat thoroughly. Let marinate in the refrigerator for at least 30 minutes.
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2
Prepare the pickles: In a small bowl, dissolve the sugar in rice vinegar. Add the julienned carrots and daikon. Let them sit for at least 20 minutes, then drain before using.
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3
In a small ramekin, mix the mayonnaise with Sriracha to create a spicy spread. Set aside.
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4
Preheat your oven to 350°F (175°C). Place the baguettes inside for 3-5 minutes until the crust is crispy but the inside remains soft.
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5
Heat 2 tablespoons of neutral oil in a large non-stick skillet over medium-high heat.
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6
Carefully place the marinated fish chunks in the skillet. Do not crowd the pan; cook in batches if necessary. Sear for 3 minutes until a golden-brown crust forms.
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7
Flip the fish gently and add the chopped scallions and half of the fresh dill directly into the pan with the fish.
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8
Sauté for another 2-3 minutes until the fish is opaque and flakes easily, and the herbs are wilted and fragrant.
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9
Slice the warm baguettes lengthwise, leaving one side attached like a hinge. Spread a generous layer of spicy mayo on both interior sides.
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10
Layer the bottom of the bread with cucumber slices, followed by a generous portion of the turmeric fish and the sautéed aromatics.
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11
Top with the drained pickled carrots and daikon, fresh cilantro, and the remaining fresh dill.
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12
Serve immediately while the fish is hot and the bread is crunchy.
💡 Chef's Tips
Use a firm white fish like Monkfish or Cod to ensure the chunks don't fall apart in the pan. Don't skip the dill! It is the defining herb of the Cha Ca style and provides a unique flavor profile unlike traditional Banh Mi. If you can't find galangal, fresh ginger is a suitable substitute, though galangal offers a more authentic citrusy-pine note. For extra crunch, lightly toast the interior of the bread on the skillet after spreading a little mayo on it. Ensure your pickles are well-drained to prevent the bread from becoming soggy.
🍽️ Serving Suggestions
Pair with a cold, crisp Lager or a Vietnamese iced coffee (without milk) to cut through the richness. Serve with a side of shrimp chips (prawn crackers) for added texture. A light green papaya salad makes a refreshing accompaniment. Offer extra bird's eye chilies on the side for those who want an authentic spicy kick.